Nov 6, 2025
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Chlorine concentration less than 50ppm during rinse cycle of dish washer. CA: Maintain sanitizer concentration at 50-100ppm chlorine in dish washer. COS- PIC to sanitize dish ware in 3 compartment sink after washing.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Mold growth observed in cavity of ice maker. CA: Clean and sanitize ice machine frequently enough to preclude mold growth.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Dried food debris observed on blade of can opener in grill area. CA: Keep can opener clean to sight and touch at all times.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Chemical spray bottle not labeled with identity of contents. CA: Label spray bottle with common name of contents.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Damaged threshold observed at WI cooler. Repeat.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Grease accumulation observed on vent hood in grill area. Repeat.